Black Bean & Corn Bowls

Name: Black Bean & Corn Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 1 cup brown rice (uncooked); 2 cup water; 1 tablespoon olive oil; 0.5 red onion (finely diced); 2 clove garlic (minced); 1 can black beans (15-ounce, rinsed and drained); 0.5 teaspoon ground cumin; 0.25 teaspoon smoked paprika; 0.75 teaspoon salt (to taste); 0.25 teaspoon black pepper (to taste); 1.5 cup corn kernels; 1 red bell pepper (finely diced); 1 avocado (diced); 2 tablespoon lime juice; 1 package tortilla chips (for serving)

These wholesome bowls feature seasoned black beans and brown rice, topped with a vibrant, tangy salad of fresh corn, avocado, red bell pepper, and lime.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Latin
Difficulty: Easy
Cost: $1.67/serving

Dietary

Nut-Free
Egg-Free
Gluten-Free
Pescatarian
High-Fiber

Ingredients

1 cup brown rice (uncooked)
2 cup water
1 tablespoon olive oil
0.5 red onion (finely diced)
2 clove garlic (minced)
1 can black beans (15-ounce, rinsed and drained)
0.5 teaspoon ground cumin
0.25 teaspoon smoked paprika
0.75 teaspoon salt (to taste)
0.25 teaspoon black pepper (to taste)
1.5 cup corn kernels
1 red bell pepper (finely diced)
1 avocado (diced)
2 tablespoon lime juice
1 package tortilla chips (for serving)

Instructions

Cook the brown rice according to package directions, using 2 cups of water or vegetable broth. While the rice cooks, proceed with the rest of the recipe.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rinsed black beans, ground cumin, and smoked paprika to the skillet. Season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the flavors have melded.
In a medium bowl, combine the corn kernels, diced red bell pepper, diced avocado, and fresh lime juice. Stir gently to combine.
Divide the cooked brown rice among serving bowls. Top with the seasoned black beans and a generous spoonful of the corn and avocado mixture. Serve with tortilla chips on the side, if desired.

Notes

For even quicker prep, use pre-cooked brown rice. Leftovers of the black bean and corn components can be stored separately and combined just before serving to maintain freshness of the avocado.

Nutrition (per serving)

Calories: 520
Protein: 19.5 g
Carbohydrates: 74.3 g
Fat: 18.5 g
Fiber: 15.8 g
Sodium: 350 mg
Saturated Fat: 2.5 g
Sugar: 5.1 g